Tag Archives: gluten free pizza

Who says you can’t have vegan gluten free pizza? It’s totally possible, just need to figure out a recipe that works and I believe I’ve managed to do so. Now, in Ontario, we have a store called Metro and they have their own brand of gluten free flour under the Irresistible brand.

As you can see in the bottom part of the picture, Yoshi is never far from me in the kitchen, honestly this cat is always my little orange shadow. I love him so much.

Anyway back to the flour. As you can see from the ingredients, there is already xanthan gum already added, which made this a heck of a lot easier.

I added 3 tbsp of Italian seasoning, 1tbsp of black pepper and 1 tsp of salt. I tried to follow the instructions on the back of the package for the pizza, I added the 2/3 cups of soy milk, this was a bad idea. I already had too much liquid since I had added extra ground flax seed, which turned out to be too much. I added about 1/2 cup of flax seed with equal amount of water and that was my mistake.

So here is where the correcting begins. Then I added about 3 tbsp of corn starch, still wet, then I added 2 tbsp of rice flour, still wet. I’m not sure what to do, then I figure, okay, add in the actual flour mix and that worked! I added about 1/2 cup of the flour and was able to make it stable to the ball of dough you see below.

I put down a piece of parchment paper, then flour, and tried to make a circle shape. I flattened the dough with my hands and I tried to make it as thin as possible. I really enjoy a crispy flat crust. I suppose you can use a rolling pin just as fine.

I baked it for 20 minutes at 450F due to the crust being so thin. Be mindful of your oven and make sure you check in at the 10 minute mark just to be sure. What you should be looking for is the bottom of the crust to not be ‘wet’, it should be light coloured and should feel crispy.

We usually buy our pizza crusts, but seeing as the bakery didn’t re-order them I decided to make my own. I have never made my own pizza crust with flour. Usually, if I do make ‘pizza’, I’ll make raw tomato bread and use it as a crust with cashew cheese.

Now, here’s the thing, the flour I used didn’t really get adhesive until I added about a cup and a half more water than the recipe called for. The reason, I assume, the flours are different and must have different water saturation. This is why I don’t often bake – gluten free is freaking hard and I’m terrified to screw it up and waste these expensive ingredients.

Thankfully, it did work out and adding more water was the key.

Don’t be fooled by how the circles turned out. As you can see one of them was ‘patched up’, the dough wasn’t the easiest to work with. I had to make them into small balls in my hand and then French rolling pin them into flatter shapes. I would highly suggest either flouring or oiling your rolling pin to make sure the dough doesn’t stick and fluster the heck out of you.

I topped it with: tomato paste, cheddar Daiya, red/green peppers, button mushrooms and parsley. Baked it off at 400 for 15 minutes. I double checked that it was golden brown on the bottom of the crusts before removing it.

Having moved to the Niagara region things are different and some of the gluten free products I’ve become used to in Toronto don’t make their way down here. Lucky enough I’ve come across a local baker who makes gluten free vegan bread products. So far I’ve found she makes pizza shells and pitas. Thank you Barb, I wish you had a website so I could properly shout you out.

Either way, I made this loaded pizza the other day and it was fantastic.

Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.

How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.

This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.

The wonderful part about making a lot of one thing is you have the fun of dressing it up in different ways. Today’s pizzas has the same crust/cheese as yesterday’s. The toppings are: reconstituted shiitake mushrooms then soaked in gluten free soy sauce, spiralized carrots and corn. I know soy sauce is not raw, but I don’t have Nama shoyu. If you want to be completely raw, I would suggest you use that instead of soy sauce. The mushrooms really come alive after being soaked for 20 minutes in warm water.

To get the perfect circles, I used a cup sized measuring cup as a cookie cutter. I could never make such a perfect circle by hand. I cut out this shape before I put the base in to be dehydrated and popped them out when complete. I didn’t feel guilty at all after having a few of these. They’re healthy, filling and are lovely with a side salad.

I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.

The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.

This video inspired me to try this recipe (http://raw-pleasure.com.au/) and I wrote about it here. Tip: If you don’t like leeks, don’t use them because this recipe is overwhelmingly leek flavoured. If you do like leeks – enjoy!

2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.

3. Toppings:

As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.

The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.

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